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Monday, February 2, 2015

Sausage & Stuffing Brunch Bake - Weight Watcher 7 Points

It's been so busy around here that I haven't had a lot of time for my blog :( I'm sorry that I'm not as present as I should be. Work has been overtime with things to do, which are amazing but leave a little free time and in the free time I'm running to the gym for my classes and the boys classes.  So here is a quick meal that I made that was a hit, hope you enjoy!

I found this Sausage & Stuffing Brunch Bake on my favorite site Emily Bites, she makes cooking meals that satisfy but don't make me feel like the hour in the gym was a waste.


  • 1 lb hot Italian turkey or chicken sausage, casings removed
  • 1 small onion, diced small
  • 8 oz mushrooms, diced
  • 2 cloves garlic, minced
  • 4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
  • ½ cup fat free reduced sodium chicken broth
  • 2 tablespoons light butter, melted
  • 5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
  • 2 cups skim milk
  • 16 oz carton fat free egg substitute
  • ½ teaspoon black pepper


  1. Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  2. Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
  3. Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
  4. Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.
WEIGHT WATCHERS POINTS PLUS:7 per serving (P+ calculated using the recipe builder on
263 calories, 25 g carbs, 8 g fat, 23 g protein, 2 g fiber (from

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  1. i try to make these things and for some reason my husband cant eat them. i have tried one with bisquick.

  2. That sounds so good. And only 7 points? Awesome.

  3. That sounds delicious and we are huge fans of Pepperidge Farm Stuffing.

  4. So your boys liked it too? I think I would love it, but not sure about my super picky kids! Good for you for hitting the gym...I'm doing pretty good with the's the eating that I suck at! (Well, actually I'm really good at it, which is the problem. haha)

  5. I love, love, love your blog name. When I was about 9 years old I ran away from home and left a note. When I came back about an hour later my mother handed me my note with big red corrections on it and told me to rewrite it. She was a 6th grade teacher. Needless to say I never left a note again when I ran away. Thanks for the recipe. I will be sure to use it.

  6. This would be great for Sunday brunch!
    Thanks for joining the #HomeMattersParty - we hope to see you again next week. :)


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